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cornish pasty as a pie

cornish pasty as a pie

Cornish pasty made as a pie.. Note 1
Plain pastry for a double crust pie
2 cups flour
1 cup cold butter salted, cut into 1 inch cubes Note 2
1 egg,
cold water
Rub the butter into flour by hand or food processor, add egg, and a
couple tablespoons cold water, + or -, pulse in processor until the
mixture begin to come together,
turn out onto floured counter lightly knead a moment to bring to a
tidy ball, DO NOT OVER WORK THE PASTY.
Line a pie plate with the pastry, also roll out enough to make a
lid for pie.
Reserving pastry what is not used, for another time.

Dice the meat, potato and onion about 3/4 inch dice, mix
together, adding a little beef sock to moisten well, from a cube
will do, add to meat and veg also season well with salt and pepper,
mix all together, tip the meat etc into the pie shell, wet the edges
of the pie shell apply the lid, press lightly round the rim to stick
lid to base. Trim, crimp edges, poke a few air vents in top, and
bake in hot oven about 400 until the crust is nicely browned.
serve hot with steamed green vegetables.
Makes sure the potatoe is cooked, to be sure of this small dice
potatoe.

Note 1. I some times make this with a couple of chicken breasts
instead of beef, and leek instead of onion and chicken stock.
Note 2. I use salted butter but do not add salt to recipe.
Note 3. Only use tender meat that has flavour.
source, glory.

Reserved pastry will freeze or would make a quiche for another
day......

As a child, I grew up visiting relatives in Montana and eating pasties. On our 12+ hour drive home, we would leave with 50 or more frozen pasties to eat in the next months. Later on, my grandfather taught me how to make pasties in a pie pan... traditionally they were free form. I would buy the store dough and lately my wife has been making them by scratch. As of the last two weeks, I have been researching pie crusts to make sweet pies for the holidays... this website has encouraged me to push beyond my cooking barriers. i have been considering making my own crusts for the pasties as well by scratch. The filling is extremely easy. Hamburger works for those that are cheap and don't want to by steak meat. Add potato and a medium onion. Rutabega is a key traditional ingredient... you only add a little bit in with your potato... to add a rustic flavor. Salt, pepper, and two tablespoons of Aujou liquid and you are set... more often than not beef stock is used.

Historically, miners would have the pasties made fresh and wrapped in newspaper and waxpaper. Coffee and and a pasty was their meal for a long 12 hr shift. Pasties are a little known part of history that served those who helped our country become a world power. Add a pork chop sandwich to the picture, and your in heaven permanently. God bless American and pasty makers!

Most Yoopers (residents of da UP, aka Michigan's Upper Peninsula) would blanch at the notion of pasties originating anywhere other than upper Michigan. Truth be told, they came to the Iron Range and Copper Country with Welsh miners. Makes you wonder if an ethnographer could track the advance of Welsh immigration in the U.S. by the incidence of pasty shops.

Interestingly enough, I was served a pasty last week by a young woman who is a Florida native. Her grandmother, who hales from Pennsylvania, taught her how to make them. In her case, she baked it as a double-crusted meat pie in a pie pan. I'm more accustomed to the half-moon shaped pasties that are made by folding a circular crust over the fillings and then baked on a baking sheet.

The real question, though, is: do you serve them with gravy or with ketchup?

A young friend of ours is about to open a Cornish Pasty store in Eugene, OR, and in fact my son is down there at the moment helping him re-hab the building. I understand he is planning on baking them, flash freezing, and selling them through various outlets. I had sent several recipes including the one from Dan Lepard's booklet but never did hear which one he is using. He had lived in England for a year and this has been a long time dream. Seems a bit dodgy with the economy in such poor shape so I can only wish him lots of luck. Check him out if you are in the Eugene area, please? A.

Actually, it was only recently that I learned myself that pasties were found in other parts of the United States. After more research, I found out that the tin miner in Cornwell, England brought them to all of the places that they moved too in the US of A. And so, Pasties have become localized in these small communities, but the pies and meat and potato are very American.... hence, quickly accepted in to US main stream. I have been to California and had them there in tiny shops, near Sacramento. I just found out about a Gourmet eatery in Arizona that opened up about a year - year and a half ago, called: The Pasty Company.

After an exhaustive search for what is considered mainstream for the recipe. The crust will have roughly 3-4 cups of flour, a pinch of salt, a 1/4 cup of lard per cup of flour, and water. The amount of water is the about that varies the most, but usually consists of slightly more water than what goes into a regular pie crust.

in Montana, ketchup reigns supreme; however, I am a renegade and eat mine with honey-mustard mixed with real mayo.

Oho! diced potatoes don't cook evenly, best way is to cut the potatoes into wedges (as if you were making English style chips (large fat french fries) and then lay these down on the board and cut little thin slices, so the raw potato is sort of flaked.

These, being so thin but still with a bit of bite, cook nice and evenly, and also release the starch so that the filling coheres and can be bitten into without filling falling out everywhere.

Oh, and make sure the meat is finely CHOPPED not ground, to keep the filling juicy.

p.s. In Cornwall the filling is also used for a plate pie, so you will be safe there :)

Grating works as well, but somehow the flakes are just a BIT too thin so they absorb more into the mix. Which can sometimes be a good thing! Interesting how each method of cutting gives a completely different result

I love these things. My sister and her family live in the U.P. of Michigan and the first thing I do when we get into the area is look for a road side Pasty shop. There is something wholesome about a meal in a flaky crusted pocket.

I finally learned how to make a decent crust last year by keeping the dough cool while I prepared it. I have been adding a dollop of beef gravy at the last just before sealing and egg washing. Otherwise they tend to be a bit dry for my taste, especially if you use steak meat instead of hamburger (lower fat).

If you look on you-tube for videos, there are some really great welsh ladies showing how to do this in small kitchens. Just be careful how you spell pasty or you will be into something totally different!

I grew up making the little (or not so little) pockets of love. Now my boss wants to add them to the menu at the restaurant I work at. Any suggestions for a cost effective cut of beef we can try with the test ones?

Most Pasties I have eaten have been made with ground beef. I think the real deal however is a mince of chuck or something flavorful. I generally use 80% lean ground chuck and add a teaspoon of gravy as the last ingredient for flavor and juice.

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